YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over a creamy cauliflower purée with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
8 ounces Wild Atlantic Salmon
1.5 cups Cauliflower Florets
1 cup Asparagus Spears
0.5 teaspoon Avocado Oil
0.25 teaspoon Garlic Powder
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
While cauliflower steams, add asparagus to the steamer basket during the last 4 minutes of cooking until bright green and tender-crisp.
Transfer steamed cauliflower to a food processor or blender, add garlic powder and a pinch of sea salt, and process until smooth and creamy.
Pat the salmon filet dry with a paper towel and season with salt and pepper.
Heat avocado oil in a non-stick skillet over medium-high heat.
Place salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus.